Chai Caramel Corn

Chai spices give Chai Caramel Corn robust flavor that goes well with white or dark chocolate (or both). Chai Caramel Corn is a great snack for family gatherings and it makes your house smell wonderful.

When I first started teaching at a university, an international student invited me over for dinner. She made the Pakistani version of chai and it was divine. Now, I drink chai every morning for breakfast. The combination of spices, tea and milk is a great way to wake up.

My daughter is having friends over for New Years Eve and I wanted to make a few snacks. Nothing like a group of hungry college kids to clean out your cupboards.

We’ll have plenty of chips, dip and finger foods but a party’s not a party without caramel corn too. When I took a cooking class recently, the chef mentioned that tea is a great basis for caramel recipes. You just substitute the kind of tea you like for water in the caramel.

I decided to try caramel corn with chai. However, I like my chai on the spicy side and caramel is quite sweet so I added chai spices as well. The additional spices really make this Chai Caramel Corn flavorful.

Ideally, air popped popcorn is best for this recipe. I used to have a hot air popper but got rid of it and hadn’t seen any until very recently. My kids bought me a microwave popcorn popper for Christmas so I went with that. It worked perfectly and collapses to fit in our small kitchen.

Chai Caramel corn is low fat. A little additional chocolate doesn’t up the fat too much and chocolate pairs well with chai. I drizzled white and dark chocolate on mine.

To make drizzling and cleanup easier, I put my chocolate disks in a plastic sandwich bag and set that in a bowl to microwave. You have to be careful to not let the chocolate get too hot so I took mine out every 15 seconds and moved the disks around in the bag by rubbing the outside.

When the chocolate started to melt, I cut my time down to 10 second intervals. It took the white chocolate about 1 minute to melt and the dark chocolate took about 90 seconds.

Once the chocolate was melted, I cut a small hole in the corner of the ziplock back and drizzled on my cooled Chai Caramel Corn. I turned my corn over when I’d used about half the bag so I got both sides.

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